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Perfect Pumpkin Sourdough Discard Bread: Easy Fall Recipe

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A forgiving, no-fuss sourdough bread that combines tangy discard with pumpkin puree and warm spices for a tender, flavorful loaf that’s perfect for fall mornings.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from fridge)
  • 3 cups (360g) bread flour (e.g., King Arthur)
  • 1/2 cup (60g) whole wheat flour
  • 1/4 cup (60ml) warm water (about 85°F)
  • 1 1/2 teaspoons (9g) fine sea salt or kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup or honey (optional)
  • 2 tablespoons butter or olive oil (softened, for greasing and brushing)

Instructions

  1. Mix the Dough (8:00 AM): In a large mixing bowl, combine sourdough discard, pumpkin puree, warm water, maple syrup (if using), and salt. Stir until discard is dissolved. Add bread flour, whole wheat flour, pumpkin pie spice, and cinnamon. Mix with a wooden spoon or hands until a shaggy, sticky dough forms. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  2. First Set of Stretch and Folds (8:30 AM): Wet hands slightly. Grab one side of dough, stretch it up and over itself, then rotate bowl a quarter turn. Repeat four times (north, south, east, west). Cover and rest 30 minutes.
  3. Second Set of Stretch and Folds (9:00 AM): Repeat the same process. Dough should feel more cohesive. Cover and rest 30 minutes.
  4. Third Set of Stretch and Folds (9:30 AM): Do one more round. Dough should be smooth and elastic. If still slack, do one more set after 30 minutes. Cover and bulk ferment at room temperature for 4-6 hours, until increased by about 50% and bubbly on surface.
  5. Shape the Dough (2:00 PM, approximately): Lightly flour work surface. Turn dough out gently. With floured hands, shape into a round boule by tucking edges under. Use bench scraper to create surface tension. Place seam-side down in a floured banneton or bowl lined with floured kitchen towel.
  6. Cold Retard (Optional but Recommended): Cover shaped dough with plastic wrap and refrigerate overnight (8-12 hours). Alternatively, proof at room temperature for 2-3 hours.
  7. Preheat and Bake (Next Morning, 6:00 AM): Place Dutch oven in oven and preheat to 450°F (230°C) for at least 30 minutes. Carefully remove hot pot. Flip dough onto parchment paper, seam-side down. Score top with a sharp knife or lame. Lower dough into pot, cover, and bake for 30 minutes. Remove lid and bake another 15-20 minutes, until deep golden brown and internal temperature reaches 200°F (93°C).
  8. Cool Completely: Transfer bread to a wire rack. Let cool for at least 2 hours before slicing to avoid gummy crumb.

Notes

Don’t skip the autolyse. Watch water temperature (85°F). Trust dough, not clock—bulk fermentation varies. Use rice flour for dusting bannetons. Let cool completely before slicing. For gluten-free, use 1:1 gluten-free flour blend with xanthan gum. For vegan, use maple syrup and olive oil.

Nutrition

Keywords: pumpkin sourdough discard bread, fall sourdough recipe, easy sourdough bread, pumpkin bread, sourdough discard recipe, autumn baking

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